This zucchini cake with a crunchy lemon glaze reminded me of one of those "tried-and-true" creations made from a recipe handwritten on a food-stained index card stuck somewhere in a cookbook.
I know recipe cards are a little outdated and may not be as practical in this day and age, but those handwritten cards always seem to contain gems of classic recipes. Plus, there's something to be said about the nostalgia that comes from looking at handwritten recipes.
My Aunt Colleen wrote her chocolate chip cookie recipe on inside of the back cover page of my mom's cookbooks. Whenever I see that recipe, it brings back memories of being in the kitchen with my mom and aunt talking about those cookies. My mom couldn't find any index/recipe cards and just told my aunt to write it in the cookbook so she would always have it. As my aunt was writing the recipe, we could see my sister and cousin throwing oranges outside at one another. :)
When I look through my own cookbooks and recipe binders, I find old folded printouts of recipes that my friends and I made in our college dorm kitchen. Though it brings back memories, it just doesn't bring back the same vivid memories of handwritten recipes.
While I didn't find this cake through a recipe card, it belongs on a recipe card, in my opinion. There's just something special about it!
Heart-healthy olive oil is used instead of butter, and the cake has zucchini in it. People, we're talking healthy cake here. ;) The "classic zucchini bread" spices are used, which gives it that comfort-food-like taste. I'm not sure if it is just coincidence, but every time I make a bundt cake, they always turn out very moist.
The crunchy lemon glaze is a keeper, too. The lemon flavor makes the cake taste even fresher and lighter. Using both granulated and confectioner's (powdered) sugar makes the glaze crunchy, which helps keep the moistness in the cake.
Now that I've gone off on a tangent about handwritten recipes, what's your favorite handwritten recipe? When was the last time you wrote a recipe on paper for someone?
Zucchini Cake with Crunchy Lemon Glaze
Yields 1 cake
For the cake:
2 cups (280 g.) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
3 large eggs, at room temperature
1 3/4 cups (350 g.) granulated sugar
1 cup (250 g.) extra virgin olive oil
2 tsp. pure vanilla extract
2 1/2 cups (300 g.) shredded zucchini (this took 2 large zucchinis)
For the glaze:
1/4 cup (60 ml.) lemon juice
1/3 cup (65 g.) granulated sugar
1 cup (140 g.) confectioner's sugar
Preheat the oven to 350ºF. Grease a large bundt or tube cake pan with butter or cooking spray, dust with flour, and tap out any excess flour.
In a medium bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of a stand mixer with the paddle attachment (or in a large mixing bowl), beat the eggs, 1 3/4 cup (350 g.) of the sugar, vanilla extract, and olive oil for 3 minutes on medium speed until the mixture is light and fluffy.
Next, add in the dry ingredients, and beat at medium speed for 30 seconds. Add the zucchini, and mix until combined (about 30 seconds).
Scrape the batter into the cake pan, and bake the cake for 50 minutes, or until a toothpick inserted into the cake comes out clean. After the cake finishes baking, allow it to cool in the pan for about 15 minutes, and then carefully invert it onto a cooling rack.
While the cake cools, make the glaze by whisking together the lemon juice, the remaining granulated sugar, and the powdered sugar. Brush the glaze over the cake with a pastry brush, and allow it to cool completely.
Source: David Lebovitz